The Effects of Maturing Temperature of Kanjang Mash on the Distributions of Compositions and Sensory Characteristics of Kanjang

재래 간장덧의 숙성온도가 간장의 성분 및 식미특성에 미치는 영향

  • Chung, Hyun-Chae (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Choi, Jong-Dong (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Kwon, Kwang-Il (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Jung, Min-Sun (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Im, Moo-Hyeog (Kyungin Regional Food & Drug Administration) ;
  • Choi, Cheong (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Choi, Kwang-Soo (Department of Food Science & Technology, College of Natural Resources, Yeungnam University)
  • 정현채 (영남대학교 식품가공학과) ;
  • 최종동 (영남대학교 식품가공학과) ;
  • 권광일 (영남대학교 식품가공학과) ;
  • 정민선 (영남대학교 식품가공학과) ;
  • 임무혁 (경인지방식품의약품안전청) ;
  • 최청 (영남대학교 식품가공학과) ;
  • 최광수 (영남대학교 식품가공학과)
  • Published : 2000.11.30

Abstract

In order to study the effects of the maturing temperature of kanjang(Korean traditional soy sauce) mash on the distributions of chemical compositions and sensory characteristics of kanjang, test kanjang mash prepared by mixing one part of meju and three parts of 20% salt solutions was matured at 15, 30 and $45^{\circ}C$ for 60 days respectively. It was found that although the higher the maturing temperature upto $45^{\circ}C$ for 60 days of maturing the higher total nitrogen, total free amino acids and pigment content in kanjang could be obtained, better quality kanjang containing the lower acetic acid, butyric acid and pyroglutamic acid with the higher ratio of the glutamic acid to the total free amino acids and the higher sensory evaluation scores could be prepared by maturing kanjang mash at $15^{\circ}C$.